Soft Pumpkin Snickerdoodles Recipe

These Soft Pumpkin Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie. Infused with warm pumpkin spice and a touch of real pumpkin, these cookies are soft, chewy, and perfect for the autumn season. Rolled in cinnamon sugar, they offer that signature snickerdoodle flavor with a cozy pumpkin upgrade!

The Story Behind Soft Pumpkin Snickerdoodles

Snickerdoodles are a beloved cookie in American households, known for their soft texture and cinnamon-sugar coating. Adding pumpkin to this classic gives them a seasonal twist that’s perfect for fall. The pumpkin adds moisture and richness to the cookies, while the spices bring warmth to every bite. These cookies are great for a cozy day at home, fall gatherings, or even as part of your Thanksgiving dessert spread!

Key Ingredients and Why They Matter

Pumpkin Puree

Pumpkin puree brings moisture and flavor to the cookies. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

• Pro Tip: If you want a more intense pumpkin flavor, try roasting your own pumpkin and making fresh puree.

Pumpkin Spice

A combination of cinnamon, nutmeg, ginger, and cloves, pumpkin spice gives these cookies their signature fall flavor.

• Substitution Tip: If you don’t have pumpkin spice on hand, you can mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves to create your own blend.

Cream of Tartar

This is a key ingredient in traditional snickerdoodles, providing that signature tang and soft, chewy texture.

• Substitution Tip: If you don’t have cream of tartar, you can use 1 teaspoon of lemon juice or vinegar as a substitute, though the texture might slightly differ.

How to Make Soft Pumpkin Snickerdoodles

Step 1: Gather Your Ingredients

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Step 2: Prepare the Dough

1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin spice, and cinnamon. Set aside.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
3. Add the pumpkin puree, egg, and vanilla extract, and beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 3: Chill the Dough

1. Cover the dough and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the dough helps the cookies maintain their shape and keeps them soft and chewy.

Step 4: Roll and Coat the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the granulated sugar and cinnamon for the coating.
3. Scoop 1 tablespoon of cookie dough at a time, roll it into a ball, and then roll it in the cinnamon-sugar mixture until fully coated.
4. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 5: Bake the Cookies

1. Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

Serve these Soft Pumpkin Snickerdoodles warm with a glass of cold milk or a cup of pumpkin spice latte. They also make for a great addition to any holiday cookie tray. Store any leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Variations and Add-Ins

Pumpkin Snickerdoodles with White Chocolate Chips

For an extra indulgent twist, fold in 1/2 cup of white chocolate chips into the dough before rolling in the cinnamon sugar.

Gluten-Free Pumpkin Snickerdoodles

To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Vegan Pumpkin Snickerdoodles

For a vegan version, replace the butter with vegan butter, and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Dietary Adaptations

Precise Diet Classifications:

• Vegetarian: This recipe is naturally vegetarian as it contains no meat or animal products other than dairy and eggs.
• Gluten-Free: Use a gluten-free flour blend to make the cookies suitable for a gluten-free diet.
• Vegan: Substitute the butter with a vegan alternative and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Dairy-Free: Use dairy-free butter to make these cookies dairy-free.

Frequently Asked Questions

Soft Pumpkin Snickerdoodles Frequently Asked Questions

Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Form the dough into balls, roll them in the cinnamon-sugar coating, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the bake time.

Why chill the dough?
Chilling the dough allows the flavors to meld and helps the cookies maintain their shape during baking. It also helps to keep the cookies soft and chewy.

How do I make the cookies softer?
Be careful not to overbake the cookies. The key to soft snickerdoodles is to remove them from the oven when the edges are set, but the centers are still slightly underbaked. They will continue to firm up as they cool.